mini speculoos pumpkin tarts with candied pepitas

I love all things seasonal, and therefore I love all things pumpkin! I will admit, however, that pumpkin pie can be a bit mundane at times.  I love to spruce it up by adding more textures and flavors, both in the crust as well as toppings. Speculoos (aka Biscoff) cookies make for a much more exciting crust than traditional dough in my opinion- I’m obsessed with their spicy flavor! I also prefer a high crust to filling ratio, so it’s not like you’re just eating a bowl of custard. Candied ginger adds a nice zingy complement to the creamy pumpkin filling, and candied pepitas top these babies off with the perfect crunch! By making them in individual tart shells (mine are technically crème brûlée dishes), everyone gets their own mini pie, and you don’t have to worry about the crust crumbling when trying to remove it from the dish. Just grab a spoon and dig in! I got to bake these with one of my fave bloggers, Camille Styles, when she was in town from my home state of Texas. We had such a blast and now I’m super pumped for all things holiday! If you’re still looking for the perfect Thanksgiving dessert, these tarts would be the perfect addition to your dinner table! Be sure to check out the feature on her blog as well! Enjoy :)

Mini Speculoos Pumpkin Tarts with Candied Pepitas:

Crust:

  • 12 oz. Speculoos or Biscoff cookies

  • 1 tbsp brown sugar

  • 1/2 tsp salt   

  • 1/2 cup butter, melted  

Pie: 

  • 1 can pumpkin puree

  • 1/2 cup dark brown sugar, packed

  • 1/4 cup cane sugar

  • 1 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/8 tsp ground allspice

  • 1/4 tsp salt

  • 1 can coconut milk

  • 2 large eggs, at room temperature

  • 1/2 cup candied pepitas (pumpkin seeds), for topping

  • 1/2 cup candied ginger, for topping

  • whipped cream, for serving

Preheat oven to 350°. Process cookies in food processor until fully crumbled. Add coconut oil and pulse until well combined, then spread the mixture evenly among the tart shells, making sure to push some up the sides as well. It should be nice and thick! Place tarts shells on a baking sheet, then bake for about 8 minutes. Set aside to cool. In a saucepan over medium heat, combine pumpkin, both sugars, spices, and salt, and cook for about 5 minutes until thick and smooth. Remove from heat, and add coconut milk and eggs, whisking until fully incorporated. Allow mixture to cool for a few minutes. Pour pumpkin mixture into prepared tart shells. Bake at 350° for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from baking sheet and cool completely on wire rack. Top with candied pepitas and ginger, and serve with whipped cream. Enjoy immediately or chilled.

*To make this dairy-free, sub coconut oil for the butter in the crust, and serve with whipped coconut cream.

All photos by Kristen Kilpatrick for Camille Styles. Check out the feature and recipe on her site as well!

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dark ginger rye cake with yogurt & honey

 
 

I'm typically in charge of dessert for my family's holiday dinner, a task I take on with joy. There's always plenty of cookies around from the cookie exchanges my mom attends, so I wanted to do something a bit different. After a bit of browsing and research, I came across this Dark Ginger Rye Cake with Yogurt and Honey by Andrew Tarlow in Bon Appetit. I absolutely love the warming and comforting flavors of molasses, ginger, and cinnamon, and was intrigued by the addition of rye flour. I made a couple of changes, INCLUDING Using a dollop of honeyed yogurt as the topping adds the perfect balance, and keeps things from getting too sweet. Because of that, this moist cake works equally as well as a breakfast or brunch cake. I love the rustic nature of the cake, so feel free to break it into pieces rather than slicing if you prefer. Regardless of when or how it's served, it's sure to be a crowd-pleaser. Get the recipe here! 

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chewy molasses ginger cookies

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These are a winter favorite in my house! Or I guess just with me, as my husband isn't a big fan of molasses (his loss). Either way, I love the warming, comforting flavors of molasses, cinnamon, and ginger. Like most cookies, I tend to under-bake them just a tad, since they will continue to cook after being removed from the oven. These just scream "holidays" to me, and are also a crowd-pleasing treat to bake for any cookie exchange you might be attending this season! Enjoy!

Chewy Molasses Ginger Cookies:

  • 1/2 cup butter, softened

  • 1/2 cup granulated sugar

  • 1/4 cup dark brown sugar, packed

  • 1 large egg

  • 1/4 cup molasses

  • 1 1/2 cup all-purpose flour

  • 1/2 cup whole wheat flour

  • 2 tsp baking soda

  • 1 1/4 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp ground cardamom

  • 1/4 tsp ground cloves

  • 1/8 tsp ground all spice

  • 1/4 tsp salt

  • 1/4 cup turbinado sugar, for coating

  • optional mix-in: 1/2 cup candied ginger, dark chocolate, pumpkin purée

Preheat oven to 375 F. Cream butter and both sugars together in bowl of stand mixer until fluffy. Add in egg and molasses, and mix well. Gradually add all dry ingredients, mixing to combine. Fold in optional mix-ins, if desired. Chill dough for at least one hour. Put remaining sugar in a small bowl. Roll dough into balls, dip into sugar, and place on ungreased baking sheet. Bake cookies for 8-10 minutes. Let cool for a few minutes, then transfer to a wire rack to let cool completely. Makes about 32 cookies, just under 1 oz. each.

*Can be made vegan by substituting a flax "egg" for egg, and coconut oil for butter.

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turmeric sunrise smoothie

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More often than not, I find myself making green smoothies. I love that they make it easy & delicious to add extra handfuls of spinach or kale into your diet on a regular basis. However, it's also nice to keep experimenting and try new things. Here is a great way to get out of a smoothie rut and mix it up. This bright and refreshing drink is packed full of healthy ingredients, and will help ensure you get your day off on the right foot, or give you the afternoon pick-me-up you need later in the day.

Just take a look at some of the impressive health benefits this smoothie boasts: Turmeric is a powerful anti-inflammatory & is rich in antioxidants. Ginger soothes the stomach and boosts the immune system by helping to fight infection. Pineapple & lemon are both packed with vitamin C & antioxidants. Carrots supply ample amounts of beta carotene, antioxidants & vitamin A. Coconut meat boasts a high concentration of healthy fats, amino acids, fiber, folate & potassium. Maca helps to increase energy, contains many vitamins & minerals, and can help boost your mood. Dates promote digestive health, are rich in iron & potassium, and can help lower cholesterol. So as you can see, this smoothie packs a punch! I hope you enjoy it!

Turmeric Sunrise Smoothie:

  • 1 cup raw coconut meat

  • 1 cup frozen pineapple

  • 1/2 cup frozen mango

  • 1 cup carrots, peeled & chopped

  • 2 tbsp fresh turmeric, peeled & chopped

  • 1 tbsp fresh ginger, peeled & chopped

  • 1 tbsp fresh lemon juice

  • 1/2 tsp maca powder

  • 3 Medjool dates, pitted & chopped

  • 1 cup unsweetened almond milk

  • Ice, if desired

Add all ingredients to a powerful blender (I use a Vitamix), and blend until well combined. You may want to scrape down the sides or use the plunger to get everything well incorporated, adding a bit more almond milk if needed. You may adjust the amount of dates (or sub raw honey or agave syrup) to your preferred level of sweetness. Makes two smoothies (or one giant one).

*You may sub ground turmeric (and/or ginger) powder if you can't find fresh. Use 1/2 tsp of powder for 1 tbsp fresh.

**For a green version of this smoothie, sub out the carrot for cucumber, and add a couple big handfuls of spinach or kale!

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gingersnap chocolate cream pie with bourbon pecan crumble

 

I wanted to bake a festive dessert for our holiday dinner this year, but one that would also please most everyone at the table. Chocolate naturally came to mind, and this gingersnap chocolate cream pie with bourbon pecan crumble by Kale & Caramel was a true winner. Even better, it's all vegan, and most of my family couldn't even tell! The crust is made from gingersnaps and coconut oil, while the chocolate cream filling is thickened with chia seeds. And those candied bourbon pecans? Make extra because you'll want to put them on everything! A decadent pie that you can feel good about indulging in- what could be better?! Head on over to Lily's site for the recipe.

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individual blackberry, basil & ginger crumbles

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Crumbles are a great crowd-pleasing dessert. They are easy to throw together, likely with ingredients you already have on hand! I like to mix up the fruit fillings based on what is fresh and in season, so think berries in the early summer, stone fruit in late summer, and apple or pears in the fall. The crumble topping can be a mix of flour, oats, nuts, and some sort of fat. You can experiment with different herbs and spices to change up the flavor profile as well. It's a forgiving recipe, unlike most baked goods which hold you to a strict science, so feel free to have fun with it! Don't forget to top each bowl with a large scoop of ice cream!

Blackberry, Basil & Ginger Crumbles:

Berries:

  • 6 cups blackberries

  • ⅓ cup cane sugar

  • 3 tbsp cornstarch

  • 3 tbsp fresh basil leaves, chiffonade

  • 1 tsp lemon zest, grated

  • 1 tbsp lemon juice

  • 1 tbsp fresh ginger, minced

Crumble:

  • ½ cup all-purpose flour

  • ½ cup rolled oats

  • ⅓ cup pecans, chopped

  • 3/4 cup light brown sugar

  • 1/4 tsp ground cinnamon

  • 1/4 tsp ground ginger

  • ¾ tsp kosher salt

  • ½ tsp pure vanilla extract

  • ½ cup unsalted butter, diced

  • vanilla bean gelato, for serving

 

Preheat the oven to 350 degrees. Place six creme brulee dishes on a sheet pan. In a large bowl, toss together the blackberries, cane sugar, cornstarch, 2 tbsp basil, lemon zest, lemon juice, and ginger. Divide the mixture evenly among the dishes.

Combine the flour, oats, pecans, brown sugar, cinnamon, ginger, salt, and vanilla in a bowl until mixed thoroughly. Add the butter and mix together with your hands until pea-sized crumbles are formed. Distribute the mixture evenly over the six dishes. Bake for 35 to 40 minutes, until the crumble has browned. Serve warm with a small scoop of vanilla bean gelato, and top with remaining basil.

*Can be made vegan by using coconut oil instead of butter, and subbing vegan ice cream.

*Adapted from Tri-Berry Crumble from Make It Ahead by Ina Garten.

Photos by Elizabeth Griffin

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